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Napa Cabbage Salad

It’s recommended to make the pickled veggies first since they have to sit for a little while– then you can chop up the salad ingredients and make the dressing while you wait for them to marinate.

1 medium head Napa cabbage

1 bunch green or spring onions

1/2 cup cilantro

1/2 cup basil


Equal parts olive oil and white wine vinegar (2-4 tablespoons each)

Salt and pepper to taste

Slice salad ingredients and toss with dressing. Top with pickled vegetables below.
Quick pickled veggies:

1 cup carrots, sliced thin

1 cup radishes, sliced thin

4-6 cloves garlic, minced

White wine or apple cider vinegar (enough to cover the veggies in a bowl)

2 tablespoons honey or sugar

1-2 teaspoons salt

Whisk brine ingredients (wine or vinegar, honey, salt) and pour over vegetables in a bowl or pot. Let sit for at least 30 minutes (the longer it sits, the more brine will absorb). Pickled veggies will keep in the fridge if sealed for 2-3 weeks.